Healthy No Bake Peanut Butter Cheesecake Bars Recipes

NO-BAKE PEANUT BUTTER CHEESECAKES

No-Bake Peanut Butter Cheesecakes image

Peanut butter lovers rejoice! These easy no-bake cheesecakes are quick to make, and guaranteed to please.

Provided by Cindy Rahe

Categories Dessert

Time 2h15m

Yield 6

Number Of Ingredients 7

Ingredients

1 sleeve graham crackers (about 9 crackers), finely crushed
3 tablespoons melted coconut oil
1 tablespoon packed brown sugar
2 packages (8 oz each) cream cheese, softened
1 cup creamy peanut butter
2/3 cup sweetened condensed milk (not evaporated)
Whipped cream, peanut butter shell (directions below) and chopped peanuts for serving

Steps:

In medium bowl, mix crushed crackers, coconut oil and brown sugar. Divide mixture among 6 (6 oz) ramekins, pressing mixture in bottom and partly up sides using a small glass (a shot glass is perfect for this).
In large bowl, beat cream cheese with electric mixer on high speed until light and creamy. Beat in peanut butter and condensed milk until combined. Pipe or spoon mixture into crust-lined ramekins. Cover ramekins with plastic wrap; refrigerate about 2 hours to set. Serve with remaining ingredients.

Nutrition Facts : Calories 810, Carbohydrate 50 g, Cholesterol 95 mg, Fat 8 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 34 g, TransFat 1 g

PEANUT BUTTER CHEESECAKE BARS

Peanut Butter Cheesecake Bars image

Provided by Food Network Kitchen

Time 4h15m

Yield about 24

Number Of Ingredients 10

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
3 cups butter cracker crumbs (such as Ritz; about 3 sleeves)
1/4 cup sugar
24 ounces cream cheese, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup smooth peanut butter
Red sprinkles, for decorating

Steps:

Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

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